The Aroma and Aroma-Active Constituents of Mastic Gum (Pistacia lentiscus): A Brief Review

Ozlem Kilic Buyukkurt; Gamze Guclu; Onur Sevindik

doi:10.57252/jrpfoods.2026.4

Authors

Ozlem Kilic Buyukkurt Department of Food Technology, Kadirli Applied Sciences School, Osmaniye Korkut Ata University, 80760-Osmaniye, Turkey
Gamze Guclu
Onur Sevindik

DOI:

https://doi.org/10.57252/jrpfoods.2026.4

Keywords:

mastic gum, Pistacia lentiscus, Mastic tree,, aroma, aroma-active compounds

Abstract

This study reviews the aroma and aroma-active compounds of the resin obtained from the mastic tree (Pistacia lentiscus), a plant with high economic value. The aroma profile of mastic is composed of terpene groups such as monoterpenes, monoterpenoids, and sesquiterpenes, along with aroma groups like alcohols, ketones, aldehydes, volatile phenols, and esters. Studies indicate that monoterpenes are the dominant group, with α-pinene identified as the major compound. Limited olfactometric studies also report α-pinene as the most prominent aroma-active compound, imparting forest-like, resinous, and terpenic notes to the mastic, followed by β-pinene (resinous, terpenic) and β-myrcene (pine-like, greenish). Furthermore, the aroma profile of mastic is influenced by various factors, including geographical location, climate conditions, plant variety, and harvest time. Due to its strong aroma and diverse bioactive properties, mastic shows great potential for applications in fields such as food and pharmacology. Thus, this brief review highlights the need for further research on mastic in the future.

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